Over medium heat using a 2 quart sauce pan add the chicken broth, chili powder, garlic, cumin, salt, cinnamon and sugar and whisk together. Bring to boil and then reduce heat to a low boil and cook for 3 minutes. Whisk frequently until sauce is smooth.

While the sauce is simmering, mix water and flower in a small bowl until all lumps are dissolved.

Turn the heat to high and slowly pour the flour mixture into the boiling sauce while whisking vigorously to avoid lumping. Turn down heat to medium and continue to whisk for one minute.

Turn off the heat and the sauce is finished. Before using the sauce peel away the skin that will form as it cools.